Brains
From The new Kentucky home cook book, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 28. The excerpt below is the record exactly as published.
BRAINS. Hog's brains are the best, Take one quart, lay in salt and water for an hour to draw out the blood. Pick them over carefully, taking out all small pieces of bone or any membranous matter that may be in them. Wash through cold water, drain well, put a heaping table-spoonful of but- ter into a heated skillet, pour in the braius, add two beaten eggs, a level tea-spoonful of salt, half a tea-spoonful of pep-
Cook this with the app: pantry check, scaling, and the assistant.